Health Risks And Dangers Of Using Microwave Ovens For Food Preparation

Microwave Ovens, Microwave Health Risks

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By Kashish Gupta
MICROWAVE OVENS * Eighty per cent of the UK’S Population use them and yet two comprehensive studies have shown that they damage our health. Isn’t it time more research was done into the effects they have on us and the food we put into them?

From 1957 up until very recently Russian research into microwaves was mainly carried out at the Institute of Radio Technology at Klinsk in Byelorussia. According to US researcher William Kopp, Russian forensic teams observed the following key effects:

1. People who ingested microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues and a gradual breakdown of the function of the digestive and excretory systems.

2. Due to chemical alterations within food substances, malfunctions occurred within the lymphatic system, causing a degeneration in the immune system’s ability to protect the body against neoplastic (cancerous) growth.

3. Microwave exposure caused significant decreases in the nutritional value of all foods studied, most significantly in the bio-availability of Bcomplex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that prevent abnormal
accumulation of fat).

4. Heating prepared meats in a microwave sufficiently for human consumption creates the cancer-causing agent d-nitrosodiethanolamine.

5. Cancer-causing free radicals were formed within certain trace-mineral, molecular formations in plant substances – particularly in raw root vegetables.

6. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum.

7. Microwaving foods alters their elemental food substances, leading to disorders in the digestive system.

The use of microwave ovens was banned in Russia in 1976.

Dr Hans Ulrich Hertel
Food scientist Dr Hans Ulrich Hertel fought for 10 years to have his findings concerning the dangers of microwave ovens acknowledged. His statement that inspired the microwave manufacturers to use the Swiss courts to silence him was: ‘Food cooked or defrosted in a microwave oven causes changes in the blood indicative of a developing pathological process as is also found in a carcinoma.’ Put simply, microwaved food causes cancer.

In 1989 Hertel teamed up with professor Bernard Blanc of the Swiss Federal Institute of Technology. They proposed to the University of Lausanne a research programme to look into the effects of microwaved food on humans. Their application for funding was turned down on the grounds that there was no need for research in this area. Undeterred, the two scientists decided to fund a smaller research programme themselves.

They selected eight individuals and fed them on a range of raw, conventionally cooked and microwaved foods. Blood samples were taken from each volunteer before and after eating. Serious irregularities were found both in the structure of the food microwaved and in the blood of those eating the microwaved samples.

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